Pilau Rice

also called pilau · pulao · pillau rice · pullao

The table

2 cups(400 g)basmati ricerinse, then soak 30 mintoast 2 min, until the grains turn chalkysimmer 12 min covered, then rest 10 min off the heat
4 cups(950 mL)cold water
5 pods(bruised)green cardamomfry 1 min, until the cardamom swells
4cloves
1 stick(2-in piece)cinnamon
1bay leaf
1 tspcumin seeds
3 Tbs(42 g)ghee
1/2 tspground turmeric
3 cups(710 mL)water
1 1/2 tspkosher salt
Two things make it: the soak so the grain lengthens instead of splitting and the rest so the grains separate
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1rinse, then soak 30 min

2fry 1 min, until the cardamom swells

3toast 2 min, until the grains turn chalky

goes in with what steps 1 and 2 made

4simmer 12 min covered, then rest 10 min off the heat

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
54 min
Needs you
3 minthe rest you can walk away from

  1. rinse, then soak 30 min

    30 minwalk awayfrom the start

  2. fry 1 min, until the cardamom swells

    1 minneeds youfrom the start

  3. toast 2 min, until the grains turn chalky

    2 minneeds you30 min in

  4. simmer 12 min covered, then rest 10 min off the heat

    22 minwalk away32 min in

You'll need heavy pot

Goes with

See how it is written
>> title: Pilau Rice
>> category: Rice, Beans & Grains
>> tags: rice, indian, basmati, saffron, side
>> counters: Curry House
>> aka: pilau, pulao, pillau rice, pullao
>> pairs-with: korma, madras, bhuna
>> servings: 6
>> time: 1 hr

>> step: rinse, then soak 30 min
Soak @basmati rice{2%cup}(400 g) in @cold water{4%cup}(950 mL) ~soak{30%min}, having first rinsed it in four or five changes of water until they run clear, then drain it in a sieve.

>> step: fry 1 min, until the cardamom swells
Fry @green cardamom{5%pods}(bruised), @cloves{4}, @cinnamon{1%stick}(2-in piece), @bay leaf{1} and @cumin seeds{1%tsp} in @ghee{3%Tbs}(42 g) in a #heavy pot{} with a tight lid ~fry{1%min}.

>> step: toast 2 min, until the grains turn chalky
Toast @&(~2)drained rice{} in @&(~1)spiced ghee{} with @ground turmeric{1/2%tsp} ~toast{2%min}, turning it with a flat spoon rather than stirring, until the grains look chalky and are coated in fat.

>> step: simmer 12 min covered, then rest 10 min off the heat
Simmer @&(~1)rice{} with @water{3%cup}(710 mL) and @kosher salt{1 1/2%tsp} under a tight lid ~simmer{12%min} on the lowest heat, then take it off and ~rest{10%min} without lifting the lid, and fork it up from the edge in.

Two things make it: the soak so the grain lengthens instead of splitting and the rest so the grains separate.